Updated: Sep 28
I love a good chili recipe, we eat it year round, about twice a month. Sometimes with cornbread on the side or cinnamon rolls (less often), sometimes with tortilla chips. In October, when I stock up on canned pumpkin, it only seems natural to add it to my regular chili recipe. I'm not exaggerating here- it should really be pumpkin chili year-round. And while I don't subscribe to the idea that everything is better with a little pumpkin...in the case of chili I am a believer.
"This recipe does not taste at all like pumpkin- so don't worry about giving it to people who might turn their noses up- just don't tell them right away and wait until they rave about it to reveal the pumpkin..."
Notes: Northern beans are Bush's.
PUMPKIN CHICKEN CHILI
Ingredients: 1 lb. ground chicken, 1 can (15 oz.) drained and rinsed Northern beans, 1 can (15 oz.) pumpkin, 1 cup chopped green pepper, 1/2 cup chopped onion, 1 cup chicken broth, 2 cans (15 oz.) petite diced tomatoes, 3 tbsp. chili powder (or to taste), 2 tsp. minced garlic, 1 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. cinnamon.
Serves 4 well.
1. Cook chicken in a skillet pan over medium heat, drain.
2. Add all ingredients (including chicken) into a slow cooker or large pot with a lid. Bring to a low boil and cook for 20 minutes.
3. Turn down to low and continue to cook for 1 hour, with the lid cocked and stirring regularly. Remove the lid for the last 20 minutes.
4. Taste for seasoning. Serve with toppings: sour cream, green onion, shredded cheese, tortilla chips etc.
Tip: This recipe is also good with ground turkey!